Sour Cream Chicken and Mushroom Rice Skillet

The recipe Sour Cream Chicken and Mushroom Rice Skillet can be made in around 35 minutes. This gluten free recipe serves 4 and costs $2.34 per serving. This main course has 533 calories, 29g of protein, and 24g of fat per serving. A mixture of olive oil, kosher salt, white rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 112 people found this recipe to be flavorful and satisfying. It is brought to you by Weary Chef. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Mushroom-Rice Fritters with Lemon-Dill Sour Cream, Skillet Sour Cream Chicken, and Sour Cream and Onion Skillet Chicken.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

freshly ground black pepper to taste

3/4 pound skinless, boneless chicken (breasts or thighs)

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

4 ounces reduced-fat cream cheese

1/2 cup reduced-fat sour cream (or more to taste)

2 cups reduced-sodium chicken broth

10 ounces sliced mushrooms

2 teaspoons olive oil

1 teaspoon onion powder

1 cup frozen sweet peas

1 cup uncooked white rice or quinoa

Equipment:

frying pan

Cooking instruction summary:

Heat olive oil in a large skillet over medium-high heat. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat. Saute, stirring often, until chicken is mostly cooked through. Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.

 

Step by step:


1. Heat olive oil in a large skillet over medium-high heat.

2. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat.

3. Saute, stirring often, until chicken is mostly cooked through. Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.


Nutrition Information:

Quickview
460k Calories
21g Protein
17g Total Fat
55g Carbs
25% Health Score
Limit These
Calories
460k
23%

Fat
17g
26%

  Saturated Fat
6g
43%

Carbohydrates
55g
18%

  Sugar
8g
10%

Cholesterol
55mg
19%

Sodium
519mg
23%

Get Enough Of These
Protein
21g
43%

Vitamin C
112mg
136%

Vitamin A
2917IU
58%

Vitamin B3
9mg
46%

Manganese
0.79mg
40%

Vitamin B2
0.59mg
35%

Phosphorus
334mg
33%

Selenium
22µg
32%

Vitamin B6
0.61mg
31%

Copper
0.5mg
25%

Vitamin B5
2mg
24%

Potassium
843mg
24%

Folate
85µg
21%

Fiber
4g
19%

Vitamin B1
0.28mg
19%

Zinc
2mg
17%

Vitamin K
14µg
14%

Magnesium
54mg
14%

Iron
2mg
13%

Vitamin E
1mg
12%

Calcium
123mg
12%

Vitamin B12
0.65µg
11%

Vitamin D
0.37µg
2%

covered percent of daily need
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Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

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